These sourdough bagels are chewy and deeply flavorful. I love to experiment with different toppings, like sesame seeds, poppy seeds, and even chocolate chips! They’re also amazing with everything-but-the-bagel topping.
Sourdough bagels are a good choice for breakfast, for post-workout snacks, or with your afternoon coffee. They’re great spread with butter or cream cheese, or you can also make them into a sandwich.
I like to make these with active sourdough starter, but you can also use packaged yeast and sourdough discard. I’m including instructions for both methods.
Why Make Sourdough Bagels?
Sourdough has a long, slow fermentation time, which gives the dough plenty of time to develop a deep flavor. These sourdough bagels have a gentle tangy flavor that pairs beautifully with both savory and sweet toppings. The long ferment also makes these bagels more digestible, and it improves their texture.
Of course, using sourdough discard also gives you an amazing, delicious result – so if you’re short on time, feel free to make these bagels using active dry yeast and some of your sourdough discard.
Ingredients for Sourdough Bagels
I use active sourdough starter to make these bagels, but you can also use active dry yeast and sourdough discard. You’ll need bread flour and salt. You’ll also need a little bit of honey – both for the dough itself, and for the honey-water bath that gives these bagels their classic texture and sheen.
I always brush my bagels with eggwash and top with sesame seeds, poppy seeds, or other fun toppings – the sky’s the limit.
Equipment for Making Sourdough Bagels
I like to use a stand mixer to make my dough, but if you don’t have one, you can also use a large mixing bowl to mix your ingredients and then knead the dough by hand. You’ll also need a saucepan big enough to boil your bagels, and a spatula to flip them. Finally, you need a baking sheet lined with parchment paper and a pastry brush for the egg wash.
How to Make Sourdough Bagels
I’ve experimented with so many different toppings for these bagels, and they always come out great! The secret to making them chewy is giving them a “bath” in honey water.
Step One: Mix the dough
In a large mixing bowl, combine the warm water, active sourdough starter, and honey. Stir until the starter is mostly dissolved and the mixture looks slightly foamy. This helps evenly distribute the starter throughout the dough.
(Note: If you’re using active dry yeast and sourdough discard, start by activating the yeast. Add the active dry yeast to warm water and sugar. Mix, cover, and set aside to allow it to bloom. Add the sourdough discard, mix thoroughly, and continue following the rest of the directions as written.)
Add the bread flour and salt to the bowl. Mix until a shaggy dough forms and no dry flour remains. Knead the dough for eight to ten minutes by hand or with a stand mixer on low speed until the dough becomes smooth, elastic, and slightly tacky but not sticky.
Step Two: Bulk Ferment the Dough
Place the dough in a lightly greased bowl and cover with a lid or plastic wrap. Let it rise for three to four hours, or until the dough looks noticeably puffy and has increased in size.
Because sourdough fermentation depends on the strength of your starter and room temperature, the dough’s appearance is a better indicator than the clock.
(Note: If you’re using active dry yeast and sourdough discard,this rise will take just 45 minutes to an hour.)
Step Three: Shape the Bagels
Transfer the dough to a clean work surface and divide it into 6–8 equal portions. Shape each piece into a smooth ball, and then press your thumb through the center and gently stretch the dough to create the classic bagel shape.
Place the shaped bagels on a parchment-lined baking sheet, cover, and let them rise for another two to three hours until they look puffy and have nearly doubled in size.
(Note: If you’re using active dry yeast and sourdough discard, this rise will take about 30 minutes.)
Step Four: Prepare for Baking
Preheat your oven and line a light-colored baking sheet with parchment paper to help prevent the bottoms of your bagelsfrom browning too quickly.
Step Five: Boil the Bagels
This step creates the chewy texture and shiny crust that makes bagels unique.
Bring water and a little bit of honey to a gentle boil in your saucepan. Carefully place the bagels into the water, working in batches if needed. Boil for 20 seconds per side, flipping with your spatula.
Step Six: Add Toppings and Bake
Transfer the boiled bagels to the prepared baking sheet. Brush with egg wash and sprinkle with your favorite toppings, such as sesame seeds, everything seasoning, or coarse salt.
Step Seven: Bake
Bake until the bagels are deeply golden brown. Allow them to cool slightly before slicing. Enjoy!
Tip for Success
• If you’re using a dark baking sheet, place a second empty baking sheet underneath to prevent the bottoms from over-browning.
• Use an active, bubbly starter. If you’re making the naturally leavened version, your starter should be at or near its peak after feeding. A weak starter can lead to dense bagels.
• Measure ingredients by weight. Bagel dough is relatively stiff, so using a kitchen scale helps ensure the correct dough consistency every time.
• Don’t skip the kneading. Knead until the dough is smooth and elastic. Proper gluten development gives bagels their signature chewy texture.
• Watch the dough, not the clock. Rise times can vary depending on your starter strength and kitchen temperature. Look for dough that is noticeably puffy rather than relying only on the suggested times.
• Shape the holes larger than you think they should be. The center hole will shrink as the bagels rise and bake, so stretch it a bit wider than your desired finished size.
• Boil gently, not vigorously. A gentle simmer helps the bagels keep their shape. Boiling for about 20–30 seconds per side creates a chewy crust without making the bagels overly dense.
• Add toppings right after the egg wash. Sprinkle on sesame seeds, everything seasoning, poppy seeds, or coarse salt before baking so they stick well.
• Bake until deeply golden. A rich golden-brown color means better flavor and texture. Underbaked bagels can have a gummy interior.
• Cool before slicing. Let the bagels cool for at least 15–20 minutes so the crumb finishes setting. Slicing too soon can make the interior seem doughy.
How to Store Sourdough Bagels
Store cooled bagels in an airtight container or plastic bag at room temperature. They will keep for up to 3 days.
Freezing Instructions for Sourdough Bagels
Flash freeze the bagels on a baking sheet for 1 hour and then transfer to a plastic bag. They will keep for up to three months in the freezer. When you’re ready to enjoy you can let them thaw and then lightly toast.
Sourdough Bagel Variations
Everything Bagels – Top with everything bagel seasoning before baking.
Sesame Bagels – Sprinkle with white or black sesame seeds.
Poppy Seed Bagels – A classic choice with a nutty flavor.
Garlic Bagels – Top with dried minced garlic or garlic flakes.
Onion Bagels – Sprinkle with dried minced onion or toasted onions.
Salt Bagels – Finish with coarse flaky salt.
Cheddar Bagels – Mix shredded sharp cheddar into the dough or top with cheese before baking.
Jalapeño Cheddar Bagels – Fold diced jalapeños and cheddar into the dough.
Asiago Bagels – Top generously with shredded Asiago cheese.
Cinnamon Sugar Bagels – Brush with butter after baking and coat with cinnamon sugar.
Maple Cinnamon Bagels – Replace honey with maple syrup and add cinnamon to the dough.
Frequently Asked Questions
Why are my sourdough bagels dense?
Dense bagels are usually caused by an underactive sourdough starter, not allowing the dough to rise long enough, or under-kneading. Make sure your starter is bubbly and active, knead until the dough is smooth and elastic, and let the dough become noticeably puffy before shaping.
Why do you boil bagels before baking?
Boiling gelatinizes the outside of the dough, creating the chewy crust and shiny exterior that make bagels unique. Skipping this step will result in a texture that’s more like regular bread rolls.
Can I make sourdough bagels overnight?
Yes! After shaping the bagels, cover them and refrigerate overnight. The next day, let them sit at room temperature for 1-2 hours, then boil and bake as directed.
Why did my bagels lose their shape after boiling?
This usually happens if the dough was over-proofed. Bagels should feel puffy but still hold their shape before they’re boiled. A gentle simmer, rather than a rolling boil, also helps them keep their structure.
Why didn’t my toppings stick?
Brush the boiled bagels with egg wash immediately after boiling, then add your toppings before the egg wash dries. This helps seeds and seasonings adhere during baking.
Can I use all-purpose flour instead of bread flour?
Yes, but the bagels will have a slightly softer texture and less chew. Bread flour has a higher protein content, which creates the classic chewy bagel texture.
Sourdough Bagels
Equipment
- stand mixer optional
- baking sheet with parchment paper
- Saucepan for boiling
- Spatula
- Pastry brush
- Measuring scale optional, but recommended
Ingredients
Dough
- 90 g Sourdough starter, active (OR 90g sourdough discard + 2 1/4 tsp yeast)
- 220 mL Water warm
- 400 g Bread Flour
- 10 g salt
- 10-20 g honey
For Boiling
- 8 C water
- 1 tbsp honey
Egg Wash
- 1 egg
- 1 tbsp water
Instructions
Mix the dough:
- In a large mixing bowl, combine the warm water, active sourdough starter, and honey. Stir until the starter is mostly dissolved and the mixture looks slightly foamy. This helps evenly distribute the starter throughout the dough.
- (if using active, dry yeast and discard, start by activating the yeast. Add the active dry yeast to warm water, and sugar. Mix and set aside to allow it to bloom for 5 mins. Add the sourdough, mix contine the rest of the directions as written.
- Add the flour and knead:
- Add the bread flour and salt to the bowl. Mix until a shaggy dough forms and no dry flour remains. Knead the dough for 8–10 minutes by hand or with a stand mixer on low speed until the dough becomes smooth, elastic, and slightly tacky but not sticky.
Bulk ferment the dough:
- Place the dough in a lightly greased bowl and cover with a lid or plastic wrap. Let it rise at around 80°F for 3–4 hours, or until the dough looks noticeably puffy and has increased in size. Because sourdough fermentation depends on the strength of your starter and room temperature, the dough’s appearance is a better indicator than the clock.
- (if using active dry yeast and sourdough discard this rise will take 45 mins- 1 hour)
Shape the bagels:
- Transfer the dough to a clean work surface and divide it into 6–8 equal portions. Shape each piece into a smooth ball, then press your thumb through the center and gently stretch the dough to create the classic bagel shape. Place the shaped bagels on a parchment-lined baking sheet, cover, and let them rise for another 2–3 hours at about 80°F, or until they look puffy and have nearly doubled in size.
- (if using active dry yeast and sourdough discard, this rise will take 30 mins)
Prepare for baking:
- Preheat your oven to 425°F. Line a light-colored baking sheet with parchment paper to help prevent the bottoms from browning too quickly.
Boil the bagels:
- Bring 8 cups of water and 1 tablespoon of honey to a gentle boil. Carefully place the bagels into the water, working in batches if needed. Boil for 20 seconds per side. This step creates the chewy texture and shiny crust that makes bagels unique.
- Add toppings and bake:
- Transfer the boiled bagels back to the prepared baking sheet. Brush with egg wash and sprinkle with your favorite toppings, such as sesame seeds, everything seasoning, or coarse salt.
Bake:
- Bake for 20–25 minutes, or until the bagels are deeply golden brown. Allow them to cool slightly before slicing.
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